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Vegan Nacho Cheese Sauce (Nut-free)

Creamy and delicious vegan nacho cheese sauce with sunflower seeds. Veggie-based, budget-friendly and allergy-free for everyone to enjoy. 
Course Appetizer, Sauce, Side Dish
Cuisine American, Dairy-free, Egg-free, Gluten-free, Nut-free, Soy-free, Vegan, Vegetarian
Keyword dairy-free nacho cheese sauce, nut-free nacho cheese sauce, vegan nacho cheese sauce
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 2 cups
Calories 109kcal


To pre-cook

  • 1 cup Potato (diced) 1 medium
  • 1 cup Sweet potato (diced) 1 small/medium
  • ½ cup Carrot (diced) 1 medium
  • ¼ cup Onion (chopped) ½ small
  • 1 clove Garlic
  • 3 cup Veggie broth

To blend


Prepare ingredients

  • Peel and dice potatoes, sweet potatoes and carrots. The smaller you dice them, the shorter will be the cooking time. 
  • Peel and chop onion and garlic. 

Pre-cook ingredients

  • Boil veggie broth in a pan and add all vegetables (diced potatoes, diced sweet potatoes, diced carrots, chopped onion, and garlic). Cook them until soft.  
  • When ready, reserve 1 cup of cooking water. 

Blend everything to make a sauce

  • Transfer all cooked vegetables into a blender. Add sunflower seeds (no need to soak them), nutritional yeast, lemon juice, spices, corn starch and the reserved cooking water.
  • Blend them until you have a creamy sauce. 



A quick tip: Sauces with added flour and starch need to be hot to thicken. It means you have to re-heat the sauce in a small pan to activate the flour or the starch properly. Especially if your veggies got cold before blending. The veggies also have starch in them, so the sauce may be thick enough without adding anything else.  


Serving: 1cup | Calories: 109kcal | Carbohydrates: 15g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Sodium: 375mg | Potassium: 361mg | Fiber: 3g | Sugar: 2g | Vitamin A: 5092IU | Vitamin C: 6mg | Calcium: 26mg | Iron: 2mg